Chilli and red turmeric mus­sels with wild gin­ger, minced prawns and green pep­per­corns

SERVES 2

Food and Travel (UK) - - Recipes -

For the paste

5 long red chill­ies, de­seeded and roughly chopped

4 gar­lic cloves

1tbsp co­rian­der roots, chopped 10g fresh red turmeric, peeled and roughly chopped (or 1tsp dried turmeric)

10g krachai (wild gin­ger) or reg­u­lar gin­ger, peeled and roughly chopped

½tsp coarse sea salt

2tbsp veg­etable oil

5g green pep­per­corns

2tbsp fish sauce

100ml hot fish stock

150ml co­conut cream

500g mus­sels, cleaned

100g prawns, peeled, de­veined and roughly minced

1tbsp thick tamarind wa­ter

10g Thai sweet basil, torn 4 spring onions, thinly sliced 8 Thai shallots, sliced

To serve

1 lime, cut in wedges pes­tle and mor­tar Start by mak­ing the paste. Pound the chill­ies, gar­lic, co­rian­der roots, turmeric and gin­ger in a pes­tle and mor­tar, us­ing the salt as an abra­sive.

Heat the oil in a hot wok, then add the paste, scrap­ing and stir­ring for 1 minute un­til it turns golden brown. Add the green pep­per­corns and stir-fry for 20 sec­onds to re­lease their flavour, then deglaze the wok with the fish sauce, fish stock and half the co­conut cream. Stir well, then add the mus­sels and minced prawns, giv­ing the wok a gen­tle toss and be­ing care­ful not to dam­age any mus­sel shells. Cover and steam for 2 min­utes, then re­move the lid and gen­tly shake the wok. The mus­sels should have popped open (dis­card any that re­main closed) and the prawns should be pink and hot through­out.

Add the tamarind wa­ter, sweet basil, spring onions, Thai shallots and re­main­ing co­conut cream, then gen­tly stir all the in­gre­di­ents to­gether. The sauce should be creamy, fishy and savoury, with a mild chilli kick. Serve with lime wedges to squeeze over the top and fin­ger bowls at the ready.

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